Place the sausage links in a skillet and add enough water to come halfway up the sides of the links. Drizzle them with EVOO and bring to a boil over high heat. Lower the heat to medium and cook to evaporate the liquid and brown the links.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

While the pasta is working, in a medium pot or deep skillet, melt the butter with 1 tbsp. EVOO, a turn of the pan. Add the fennel slices and fronds, the onion and garlic; season with salt and pepper. Cook, stirring, until softened, 10 to 12 minutes. Sprinkle the flour on top and stir for a minute, then add the wine to deglaze the pan. Stir in the stock and milk and cook to thicken, 5 to 7 minutes.

Stir 1 cup cheese into the fennel sauce to melt. Add the pasta and toss to combine. Serve the macaroni with the sausages and pass extra cheese around the table.

Tip

This one's a double fave: browned sweet italian sausages with a side of creamy mac 'n' cheese. Simple and scrumptious!